Discover how to make Cuttlefish with Spinach in under 30 minutes. A high-protein, low-carb stew rich in Vitamin K, Iron, and Calcium.
Equipment
- 1 pot
Ingredients
- 1 Fresh or frozen cuttlefish cleaned and cut into bite-sized cubes.
- 2 cups Fresh Spinach
- 2 Fresh or canned artichokes sliced thin
- 1/2 onion chopped
- 2 garlic cloves
- 1 tbsp olive oil
- 1/4 cup white wine
- 1/2 cup vegetable broth
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
Start by heating a generous swirl of olive oil in a deep pan. Sauté the finely chopped onion and garlic until translucent and fragrant.
Add the thinly sliced artichokes. Sautéing them early allows them to caramelize slightly, adding a nutty depth to the stew.
Toss in the cuttlefish. Cook for a few minutes.
Pour in the white wine and vegetable stock. This is where the magic happens—the liquid picks up all the browned bits from the bottom of the pan
Lower the heat and let it simmer for about 15 minutes. This softens the cuttlefish until it’s tender but still has a pleasant “bite.”
Fold in the fresh spinach and spices. Spinach wilts in seconds, so 5 minutes is all you need. Adjust the salt and serve.
